Pasta and Entrees

Dressy Macaroni and Cheese

Pasta and Entrees

Ingredient List:

8 ounces ziti, or other medium, tubular pasta, cooked
3 tablespoons butter
1 small onion, diced
1 tablespoon ground mustard powder
3 tablespoons all-purpose flour
3 cups 1% milk
½ teaspoon salt
Generous grinding of black pepper
1 ½ cups (6 ounces) grated fontina cheese
1 cup (4 ounces) grated sharp cheddar cheese
½ cup grated Parmesan cheese
2-3 slices (2 ounces total) Canadian bacon, diced
2 tablespoons minced fresh chives, or 1 teaspoon dried chives
¾ cup crushed cheese crackers

Preheat oven to 350 degrees F.

Lightly coat the inside of a 2-quart baking dish with cooking spray, or the insides of six 1 ½ - cup baking dishesRead more

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Tortilla Wheatberry Bake

Pasta and Entrees

Ingredient List:

6 10” whole wheat flour or enriched flour tortillas (any flavor)
1 lb extra lean ground beef
1 cup cooked wheatberries (can be found on some supermarket salad bars or you can cook your own)
1 15-ounce can black beans, drained and rinsed
1 ½ cups frozen corn
1 ½ cups enchilada sauce
2 tablespoons chopped fresh cilantro – optional
2 cups grated cheddar or Monterey Jack cheese

Toppings (optional):
Sour cream
Avocado or guacamole
Salsa
Chopped scallions

Preheat oven to 350 degrees F.

Lightly coat the inside of a 9x13-inch baking dish with cooking spray.Read more

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Peanut Noodles with Mango and Watercress

Pasta and Entrees

Ingredient List:

Sauce
¼ cup peanut butter
¼ cup low sodium soy sauce
2 tablespoons sugar
¼ cup sesame oil
2 tablespoons Worcestershire sauce
2 tablespoons lime juice
¼ cup plus 2 tablespoons low-sodium chicken broth, or water
1 tablespoon chopped fresh ginger
2 cloves garlic, peeled and coarsely chopped
Freshly ground black pepper, to taste

Linguine
1 pound linguine, cooked and cooled
2 cups small watercress, sprigs (1 bunch)
1 mango, pitted and diced
½ cup chopped scallions
¼ cup chopped fresh mint, optional
¼ cup chopped peanuts

Into the food processor or blender put all the sauce ingredients. Process until smooth.

Put the linguine, watercress, mango, scallions and mint into a large bowl. Add the sauce and toss until the linguine is well coated. Sprinkle with peanuts and serve.

Serves 8

Approximate nutritional value per serving:
400 calories; 15 g total fat; 3 g saturated fat; 310 mg sodium; 57 g carbohydrates; 5 g dietary fiber; 13 g protein; 16 mcg DFE (folate).

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Slow Cooker Lasagna With Italian Sausage

Pasta and Entrees

Ingredient List:

8 ounces Italian turkey sausage, mild or spicy, removed from casing
1 medium onion, diced
2 cloves garlic, minced
2 tablespoons chopped fresh basil, or 1 teaspoon dried
2 ½ cups tomato sauce
1 15-ounce container part-skim ricotta
1 large egg
1 cup part-skim grated mozzarella
½ cup grated Parmesan cheese
8 pieces no-boil lasagna

In a large skillet, cook the sausage over medium-low heat, breaking it up as it cooks. Add the onion and garlic, and cook until the onion is translucent. Stir in the tomato sauce and basil, bring to a simmer and remove from stove.

In a medium mixing bowl, blend together the ricotta, egg, ½ cup mozzarella and the Parmesan cheese.Read more

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Torta Rustica With Roasted Peppers and Smoked Mozzarella

Ingredient List:

½ 17.3-ounce box puff pastry (1 sheet)
8 ounces smoked part-skim mozzarella, grated
1 cup part-skim ricotta cheese
¼ cup grated Parmesan cheese
¼ cup prepared pesto
3/4 cup fine, dry breadcrumbs
1 13.75-ounce jar artichoke hearts, drained, dried on paper towels, and quartered
14 ounces prepared caponata
1 12-ounce jar roasted peppers, drained, dried on paper towels and sliced
1 egg, beaten
2 teaspoons sesame seeds

Preheat oven to 400 degrees F.

Cover a sheet pan with parchment paper. On a lightly floured surface, roll out the sheet of puff pastry to a 14-inch square. Lay it on the parchment paper.

In a medium bowl, blend together the mozzarella, ricotta and Parmesan cheeses.Read more

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Deviled Chicken Breasts With Mushroom and Bacon Dressing

Pasta and Entrees

Ingredient List:

3 boneless, skinless chicken breasts, divided into 6 halves
3 cups seasoned croutons (1 5-ounce bag), divided
4 strips bacon, diced
½ medium onion, finely diced
2 cloves garlic, minced
8 ounces fresh or canned mushrooms (white, wild, or mixed), diced
2 cups low sodium chicken broth, divided
Freshly ground black pepper
3 tablespoons Dijon mustard
2 tablespoons butter
1 tablespoon chopped parsley, optional

Preheat oven to 425 degrees F.

Set a large, ovenproof skillet over medium heat and add the bacon, onion and garlic. Cook until the bacon is crispy and the onion is translucent, about 8 minutes. Add the mushrooms and cook until soft, about 5 minutes.

Break 1 ½ cup croutons into smaller pieces and stir them into the mushroom mixture. Add 1 ½ cups broth, fold it in and remove from stove. Season generously with pepper.Read more

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Sun-Dried Tomato & Walnuts Tossed with Penne Pasta

Ingredient List:

8 ounces penne pasta
2 cloves pressed garlic
1/3 cup lightly toasted, chopped walnuts
3/4 cup minced, bottled sun-dried tomatoes, drained and rinsed
2 tablespoons vegetable oil
1 teaspoon basil
8 ounces extra-firm tofu
Salt, to taste

Directions:
In a large saucepan, bring 3 quarts of water to a boil. Add the penne pasta and cook according to package directions.
As the pasta cooks, prepare the sauce. Place the pressed garlic in a large bowl. Add the walnuts, sun-dried tomatoes, oil and basil. Mash in the tofu and mix well with a spoon.
When the pasta is ready, drain, and add to the mixture in large bowl. Toss all ingredients until pasta is well-coated. Pour onto a platter and serve at room temperature or chilled.Read more

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